The usual Dukan bread I have seen everywhere is cooked in the microwave, and although it's ok and edible, it barely tastes better than my pre-Dukan gluten-free bread (and that is saying something!).
So here goes:
The recipe is an adaptation of the Dukan Diet Recipe Book. The following makes 2 portions oat bran-wise, but the photo above shows a bread with 4 portions. I made it in a disposable foil tray (the kind you use to save leftovers), lined with baking parchment (essential!) or buy a small non-stick loaf tin and lightly oil it with some kitchen paper.
2 eggs (or 3 egg whites)
4 tbsp fromage frais 0% (or half fromage frais/yoghurt and half quark)
2 tsp cornflour
2 tsp dried yeast
4 tbsp oat bran
2 tbsp wheat bran
optional: salt and 1/2 tsp caraway seeds
Mix all the ingredients together and pour into the lined tray.
Preheat oven to 200C, and bake for 45-55 min (check doneness by inserting a skewer which should come out dry). Take out of the tin straight away and leave to cool on a rack. It keeps really well in the fridge in a plastic bag, and this also makes it easier to slice.
It's probably delicious freshly baked (actually, having tested since, it's not, it just smells as if), but I made it last night, so we had 2 slices each - toasted - this morning. Yummy: the taste of crusty and yeasty bread!
The first batch (in an unlined tray and therefore not very photogenic) was served for Sunday breakfast with salmon baked eggs:
Oh mais ça y est j'arrive à poster des commentaires !!!
ReplyDeleteDis, tsp c'est bien cuillère à café et tbsp cuillère à soupe ? Je suis perdue là :)
This looks really good so me and my sister are going to bake this over the weekend , thanks for posting this.
ReplyDeleteFollowed the recipe to the letter and mine came out 2cm high! Perhaps will try letting the yeast work first and leave it in a warm place to rise before baking :-(
ReplyDelete:o finally!! This tastes close to normal bread! deliciousssssssssssssssssssss. I like to make mine with garlic and herbs. Thankyou :D
ReplyDelete1 tsp = cuillère à café (teaspoon)
ReplyDelete1 tbsp - cuillère à soupe (tablespoon)
Tried this and although it doesn't rise much I am still a big fan, it tastes and looks like bread! I actually preferred it hot from the even but also ok toasted lightly. I will make it again. It almost tastes too good to be allowed though!
ReplyDeleteI cant believe I can have a sandwich for lunch tomorrow! Mine didn't rise much either, but i have sliced it length ways to make a decent size slice. im going to try with some vanilla flavouring to see if i can make a cake... a bit of sweetened quark frosting and ill forget im dieting!
ReplyDeletei dont have any wheat bran can i just add some more oat bran instead or exclude it totally? i want to make this tonight! x
ReplyDeleteIs this allowed to eat at de Dukan Diet? kind regards
ReplyDeleteI made this using 4 times the ingredients. Anything with yeast should be left to prove and even though this is very much like a liquid I left it for an hour in my kitchen. It frothed up like a sour dough culture then I poured it in a 1lb loaf tin. It came out beautifully & was delicious toasted this morning. Thanks so much for the recipe
ReplyDeleteAmazing !!! Tastes lovely hot or cold .. This diet is brill ... 2 stone gone in less than 3 months !! Amazing xx
ReplyDeleteI have just started your post is inspirational. I hope i can achieve similar results to you. Well done
ReplyDeleteI made an oven bread recipe yesterday which tasted like salty oatmeal loaf..so I was a bit scarred. But bravely, I dove into another bread adventure, and this one was FABULOUS ! Thanks a ton <3 :D
ReplyDeleteI'm baking one right now. i used half cottage cheese half yogurt. I eliminated the yeast and used 1/2 tsp of baking soda. It looks amazing in the oven. Lets see how it tastes.
ReplyDelete:) M
OK...the bread alone was a little tastless and sour HOWEVER !!!! I put a little dijon mustard and a low fat ham slice on a piece and I was in heaven after nearly 2 weeks after starting the Dukan. Get it touch if anyone wants support or to chat Dukan. I started at 210 and my goal is 180. 202 3/4 yesterday. Peace mike
ReplyDeleteWill try this out tomorrow.
ReplyDeleteWell I am about to try this for the first time. Been following Dukan Diet on and off for years and this year I am sticking too it. Lost one stone in 12 days which I amazed by, but really missing bread and things like that. Will make it and report back in a few hours. Hope it is as good as everyone is saying.
ReplyDeleteMade it and it was nowhere near enough to make a loaf out of so doubled up on everything an it still wasn't enough. Would have just burnt in the oven. So doubled up again and added some cottage cheese. When I took it out of the oven it looked really good, but when I left it to cool and sliced it it was extremely spongy, presumably from the eggs. However it was still good. I added way too much salt so ruined the taste a bit. Protein and veg day for me today so had ham and lettuce on it and it was a nice change. Will try it for toast tomorrow. I'd describe it as a cross between a cake sponge and bread but I've got to say, apart from the quantities, really good recipe. Would be even better with less salt which I will do next time. Hate Oat Bran so perfect way of getting Oat Bran in. Thanks.
ReplyDeleteCan I use only yogurt? Or is really necessary the from age?
ReplyDeleteI ve made it twice!
ReplyDeleteThe first time I followed the recipe as it is except the fact that I used less salt and it tasted good!
The second Time i used One egg instead of two, fresh yeast that I melted in a small amount of hot water ,only greek yogurt , 3 tbsp wheat bran instead of two and less than 1/2 tsp salt . The result was fantastic! It tasted almost like real bread !